{"id":162,"date":"2026-09-16T11:49:53","date_gmt":"2026-09-16T09:49:53","guid":{"rendered":"https:\/\/taol.joellegerardi.fr\/?p=162"},"modified":"2026-09-16T12:11:24","modified_gmt":"2026-09-16T10:11:24","slug":"un-cassoulet-aux-haricots-tarbais","status":"publish","type":"post","link":"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/16\/un-cassoulet-aux-haricots-tarbais\/","title":{"rendered":"Un cassoulet aux haricots tarbais"},"content":{"rendered":"\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Pr\u00e9paration : 15 minutes + 8h de trempage des haricots<br>Cuisson : 2h et + si vous le r\u00e9chauffez<br>Degr\u00e9 de difficult\u00e9 : Facile<br>Co\u00fbt abordable<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n\n\n\n<ul class=\"wp-block-list\">\n<li>800 g de haricots tarbais <\/li>\n\n\n\n<li>4 tomates <\/li>\n\n\n\n<li> 6 cuisses de canard confites <\/li>\n\n\n\n<li>3 saucisses de Montb\u00e9liard <\/li>\n\n\n\n<li>300 g de poitrine fum\u00e9e <\/li>\n\n\n\n<li>2 oignons <\/li>\n\n\n\n<li>1 bouquet garni <\/li>\n\n\n\n<li>5 gousses d&rsquo;ail <\/li>\n\n\n\n<li>sel et poivre du moulin<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>La veille, faites tremper les haricots tarbais dans une grande jatte d&rsquo;eau fra\u00eeche. Le lendemain, faites-les cuire 30 min \u00e0 l&rsquo;eau bouillante sal\u00e9e puis \u00e9gouttez-les.<\/li>\n\n\n\n<li>Pelez et hachez grossi\u00e8rement les oignons. D\u00e9germez les gousses d&rsquo;ail. Lavez, \u00e9p\u00e9pinez et coupez en gros cubes les tomates. Coupez la poitrine fum\u00e9e en six morceaux. Frottez l&rsquo;int\u00e9rieur d&rsquo;une grande cocotte en fonte avec une gousse d&rsquo;ail.<\/li>\n\n\n\n<li>R\u00e9cup\u00e9rez la graisse de canard qui recouvre les cuisses de canard confites. Chauffez-la dans la cocotte puis faites revenir les oignons et le lard fum\u00e9 5 min. Laissez-les blondir l\u00e9g\u00e8rement puis ajoutez les tomates et les gousses d&rsquo;ail press\u00e9es. Poursuivez la cuisson 5 min puis ajoutez les haricots et le bouquet garni. Salez, poivrez et couvrez largement d&rsquo;eau.<\/li>\n\n\n\n<li>Laissez mijoter \u00e0 feu tr\u00e8s doux, les haricots pendant une heure \u00e0 couvert puis ajoutez les saucisses et les cuisses de canard. Poursuivez la cuisson 40 min. Veillez, durant toute la cuisson, \u00e0 ce qu&rsquo;il ne manque pas d&rsquo;eau (rajoutez-en si n\u00e9cessaire). Servez ce cassoulet tel quel ou gratin\u00e9 \u00e0 la chapelure.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;<br>Si vous voulez que les morceaux de canard soient croustillants, faites-les cuire auparavant \u00e0 part, au four 15 min. Le cassoulet sera encore meilleur si vous le pr\u00e9parez la veille et que vous le r\u00e9chauffez. Le cassoulet traditionnel se pr\u00e9pare avec de la saucisse fra\u00eeche et de la poitrine non fum\u00e9e. Si vous utilisez de la saucisse fra\u00eeche, piquez-la et faites-la griller avant de la poser dans les haricots.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pas de sel si le lard sale bien<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Source : https:\/\/www.marieclaire.fr\/cuisine\/un-cassoulet-aux-haricots-tarbais,2610277,954663.asp<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;Si vous voulez que les morceaux de canard soient croustillants, faites-les cuire auparavant \u00e0 part, au four 15 min. Le cassoulet sera encore meilleur si vous le pr\u00e9parez la veille et que vous le r\u00e9chauffez. Le cassoulet traditionnel se pr\u00e9pare avec de la saucisse fra\u00eeche&nbsp;<a class=\"read-more\" href=\"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/16\/un-cassoulet-aux-haricots-tarbais\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[62],"class_list":["post-162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","tag-terre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Un cassoulet aux haricots tarbais - Ouzh taol !<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/16\/un-cassoulet-aux-haricots-tarbais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un cassoulet aux haricots tarbais - Ouzh taol !\" \/>\n<meta property=\"og:description\" content=\"&nbsp;Si vous voulez que les morceaux de canard soient croustillants, faites-les cuire auparavant \u00e0 part, au four 15 min. Le cassoulet sera encore meilleur si vous le pr\u00e9parez la veille et que vous le r\u00e9chauffez. Le cassoulet traditionnel se pr\u00e9pare avec de la saucisse fra\u00eeche&nbsp;&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/16\/un-cassoulet-aux-haricots-tarbais\/\" \/>\n<meta property=\"og:site_name\" content=\"Ouzh taol !\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-16T09:49:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-16T10:11:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/taol.joellegerardi.fr\/wp-content\/uploads\/2026\/09\/IMG-20260916-WA0004.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1770\" \/>\n\t<meta property=\"og:image:height\" content=\"996\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jo\u00eblle\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jo\u00eblle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/\"},\"author\":{\"name\":\"Jo\u00eblle\",\"@id\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/#\\\/schema\\\/person\\\/085eb4aed462e401c8ca02af34e48fa5\"},\"headline\":\"Un cassoulet aux haricots tarbais\",\"datePublished\":\"2026-09-16T09:49:53+00:00\",\"dateModified\":\"2026-09-16T10:11:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/\"},\"wordCount\":331,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/IMG-20260916-WA0004.jpg\",\"keywords\":[\"Terre\"],\"articleSection\":[\"Plats\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/\",\"url\":\"https:\\\/\\\/taol.joellegerardi.fr\\\/index.php\\\/2026\\\/09\\\/16\\\/un-cassoulet-aux-haricots-tarbais\\\/\",\"name\":\"Un cassoulet aux haricots tarbais - 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